Nutella muffins with a soft bakery-style crumb and a gooey chocolate-hazelnut center. Simple batter, big dome, and that Nutella swirl or filled bite—perfect for breakfast or a snack.
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These Nutella muffins are a simple twist on my chocolate chip muffin recipe. They’re soft, fluffy, and filled with a creamy chocolate hazelnut center that melts as they bake.
Each bite is buttery, rich, and perfectly sweet — like a bakery muffin made at home. Whether you swirl the Nutella on top or hide it inside, they’re guaranteed to disappear fast.
Why you'll love this recipe
Ingredients For Nutella Muffins
- Butter: Use unsalted butter, softened or melted and cooled, for a rich base.
- Oil: Sunflower or canola oil keeps the muffins soft and moist.
- Sugar: Granulated sugar works best, but brown sugar adds depth.
- Eggs: Large, room-temperature eggs for structure and moisture.
- Vanilla & Salt: Boost the flavor and balance the sweetness.
- Buttermilk: Adds tenderness; swap with milk + lemon juice if needed.
- Flour: Cake flour gives a light texture, or use all-purpose flour.
- Baking powder & soda: Make the muffins rise perfectly.
- Nutella: The creamy chocolate hazelnut filling that makes these irresistible.
How To Make Nutella Muffins
Scoop spoonfuls of Nutella spread onto a baking sheet and freeze for 30 minutes to firm them up.
In a large bowl, mix butter, oil, sugar, eggs, buttermilk, and vanilla using a whisk or hand mixer until the batter is smooth and creamy.
Add the flour, baking powder, baking soda, and salt to the wet mixture.
Gently fold with a spatula or wooden spoon until just combined and the muffin batter is smooth.
Preheat oven to 425°F (220°C) and line a muffin pan with paper cups.
Fill each cup ¾ full with batter, add a frozen Nutella disc, cover with more batter, and swirl extra Nutella on top.
Bake 5 minutes, then lower to 350°F (180°C) and bake 10–15 minutes.
Cool slightly, then transfer to a wire rack to cool completely.
Tips for this recipe
Recipe variations
Recipe Questions
Can I use other spreads instead of Nutella?
Yes! You can replace Nutella with Biscoff, peanut butter, or any chocolate hazelnut spread.
How do I keep the Nutella from sinking?
Make sure the muffin batter is thick — it will hold the Nutella in place during baking.
Can I freeze Nutella muffins?
Absolutely. Once cooled, freeze them in an airtight container for up to 3 months.
How to make tall bakery-style muffins?
Start baking at 425°F (220°C) for 5 minutes, then lower to 350°F (180°C) to help them rise beautifully.
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I hope you love these Nutella muffins. If you make them, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
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Nutella muffins
- Total Time: 25 minutes
- Yield: 12 muffins
Description
Soft and fluffy Nutella muffins recipe, perfect for breakfast, brunch, or a school snack. Each muffin is light, moist, and filled with gooey Nutella in the center. (Makes 12 muffins)
Ingredients
- 80 g (⅓ cup) unsalted butter, softened
- 80 g (⅓ cup) vegetable oil (rapeseed or canola)
- 200 g (¾ cup) granulated sugar
- 2 large eggs, room temperature
- 330 ml (1 ¼ cups) buttermilk or milk
- 390 g (2 ½ cups) all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 pinch salt
- Nutella spread
Instructions
- Preheat oven to 420°F / 220°C (fan) and line a muffin pan with paper liners.
- On a baking sheet, drop spoonfuls of Nutella and freeze for 30 minutes.
- In a large bowl, whisk butter, oil, sugar, eggs, vanilla, and buttermilk until smooth.
- Add flour, baking powder, baking soda, and salt, then gently fold until just combined.
- Fill liners halfway, place frozen Nutella discs on top, cover with more batter, and add a small Nutella swirl on top.
- Bake for 5 min at 420°F, then reduce to 350°F (180°C) and bake 10–15 min more until golden anddomed.
- Let cool fully before serving.
Notes
Storage: Store in an airtight container for up to 4 days at room temperature, or freeze up to 3 months.
Tips
- Use a kitchen scale for precise measurements.
- Don’t overmix — it keeps the muffins soft and airy.
- Bake at high temperature first for that perfect bakery-style muffin top.
- Use chilled Nutella for easy handling and clean swirls.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: muffins, breakfast
- Cuisine: american
Nutrition
- Calories: 156
- Sugar: 8
- Sodium: 195
- Fat: 5
- Saturated Fat: 4
- Carbohydrates: 24
- Fiber: 1
- Protein: 3
- Cholesterol: 20
You forgot the tsp of vanilla in your list of ingredients. I went and found it on the French version, but it's missing here. You mentioned it in the recipe, but not in the list of ingredients, so I didn't know how much to use.
Hi, sorry it's an oversight, usually you need 1 tsp vanilla extract to flavor the recipe.
These muffins are insanely moist and the Nutella heart tip is great, it doesn't fall to the bottom. Thank you so much for this delicious recipe.